Ingredients
- 1 yellow onion
- 1 ½ lbs tofu (extra-firm)
- ¼ cup coconut oil
- 2 tsp minced garlic
- 4 cups vegetable broth
- 1 ¾ tsp curry powder
- 1 ¾ tsp ground coriander
- ¾ tsp red pepper flakes
- 2 tbsp cornstarch
- 1 ⅓ cups pumpkin puree
- 2 cups canned coconut milk (lite)
- ¼ cup pumpkin seeds
Directions
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Make the soup (can be done ahead):
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Step 1
Peel and dice onion. Press tofu between two paper towels and place a weight on top (like a heavy book or can). Set aside for liquid to drain.
In this recipe- 1 yellow onion
- 1 ½ lbs tofu (extra-firm)
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Step 2
Heat 2 tbsp coconut oil in a large pot. Add onion and garlic; cook until onions are translucent, about 5 minutes. Add broth, curry powder, ground coriander, and red pepper flakes. Season generously with salt and cook until mixture comes to a boil. Cover, reduce to a simmer, and cook 15 minutes more.
In this recipe- 1 yellow onion
- ¼ cup coconut oil
- 2 tsp minced garlic
- 4 cups vegetable broth
- 1 ¾ tsp curry powder
- 1 ¾ tsp ground coriander
- ¾ tsp red pepper flakes
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Step 3
Remove the weight from the tofu and pat dry. Cut into 1-inch cubes and add to a bowl with cornstarch and a pinch of salt. Toss to coat.
In this recipe- 1 ½ lbs tofu (extra-firm)
- 2 tbsp cornstarch
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Step 4
Add pumpkin and coconut milk to the soup. Cover and cook 10 minutes more. (If making ahead, refrigerate until ready to eat.)
In this recipe- 1 ⅓ cups pumpkin puree
- 2 cups canned coconut milk (lite)
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Fry the tofu:
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Step 5
Melt the remaining 2 tbsp coconut oil over medium-high heat. When shimmering, add tofu in a single layer (in batches if needed). Sprinkle generously with salt and pepper. Cook without moving until the tofu releases easily from the pan, then turn to brown on all sides.
In this recipe- 1 ½ lbs tofu (extra-firm)
- ¼ cup coconut oil
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Step 6
Season soup with salt and pepper to taste. Top with crispy tofu croutons and pumpkin seeds.
In this recipe- 1 ½ lbs tofu (extra-firm)
- ¼ cup pumpkin seeds